Mushroom & Bacon Spaghetti Boscaiola

Name: Mushroom & Bacon Spaghetti Boscaiola with Rocket & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; ½ pear; 1 packet button mushrooms; 1 packet spaghetti; 20 g butter; 1 packet diced bacon; 1 sachet Herb & Mushroom Seasoning; ½ packet cream; 1 sachet Chicken-Style Stock Powder; ½ tsp honey; drizzle balsamic vinegar; ½ packet spinach & rocket mix; 1 packet Grated Parmesan Cheese

with Rocket & Pear Salad

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This spaghetti dish pairs the earthy flavours of mushrooms with an easy creamy sauce. The side salad balances the richness of the pasta with a sweet and juicy pear.

We’ve replaced fettuccine in this recipe with spaghetti due to ingredient availability. It’ll be just as delicious, just follow your recipe!

Tags:

Kid Friendly

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

pear

1 packet

button mushrooms

1 packet

spaghetti

(Contains: Gluten; May be present: Soy, Eggs. )

1 packet

diced bacon

1 sachet

Herb & Mushroom Seasoning

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

½ packet

spinach & rocket mix

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3900 kJ

Calories932 kcal

Fat54.1 g

of which saturates28.3 g

Carbohydrate78.6 g

of which sugars14.1 g

Dietary Fibre8 g

Protein28.7 g

Sodium1393 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. • Thinly slice pear (see ingredients) and button mushrooms.

• Add spaghetti to the boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over high heat with the butter and a drizzle of olive oil. • Cook diced bacon and mushrooms, stirring occasionally, until browned, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add cooked spaghetti and toss to combine. Season with pepper.

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. • Add pear and spinach & rocket mix (see ingredients) and toss to coat. Season.